1
First, mix flax meal with 1 TBS hot water (just under boiling is good) and let sit until it becomes thick. Quickly mix with a fork to incorporate until it resembles the consistency of an egg.
2
Next, combine flax seed mixture, mashed banana, applesauce, almond milk, CVSB, stevia, and vanilla extract in a bowl.
3
In another bowl, mix oats, baking powder, baking soda, and salt.
4
Add the dry ingredients to the wet and stir until combined. If the batter seems to stiff, add more almond milk.
5
Stir in blueberries.
6
Equally divide the mixture between 5 spots in the muffin tin (lined or greased), making sure to fill the empty spaces with water to ensure even baking (a 6-muffin tin works best for this).
7
Place a slice of strawberry on top.
8
Bake at 350*F for 15-20 minutes.
9
Immediately remove muffins from tin and place on a cooling rack
Enjoy by itself or crumbled and warmed with almond milk and strawberries.